hello.todaydish

The coziest Halloween lunch 🎃 Velvety pumpkin soup with leeks, a swirl of cream and toasted hazelnuts.

🛒 INGREDIENTS (serves 4)
• 1 kg pumpkin flesh
• 150 g leeks
• 800 ml vegetable stock (@knorr)
• 100 ml fresh cream
• 80 g blanched hazelnuts
• 2 sprigs rosemary
• 1 pinch nutmeg
• olive oil, salt & pepper, to taste

👩‍🍳 METHOD (15 min prep · 35 min cook)
1. Cube the pumpkin and slice the leek into rings.
2. Soften the leek in olive oil over medium-low heat.
3. Add pumpkin, cover with hot stock, cook 25–30 min.
4. Season with salt, pepper, nutmeg; add most of the cream.
5. Blend until completely smooth and velvety.
6. Toast chopped hazelnuts with rosemary; spoon on top.

💡 Pro tip: Save a spoon of cream for a swirl on top — it turns a simple bowl into a showpiece.
🍽️ Serve with: Crusty bread, Roasted pumpkin seeds, Green salad.

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🏷️ Made with @knorr
📷 Recipe & photos: GialloZafferano

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